Chicken pot pie
Note: Cook the carrot and celery in some of the chicken stock. Then return it to the rest of the stock to make the desired amount.
For the chicken, use either (best first):
- rotisserie chicken
- left over chicken or turkey
- deboned chicken thighs
- white meat chicken cut in cubes
If cooking raw chicken, use if possible some rotisserie chicken spice mix, and make sure to brown the chicken for more taste.
As for the stock, use regular chicken stock to cook the carrots/celery, but make it stronger after that as none of the other ingredients (chicken breasts, peas, cream) are very chicken-y.
Use a deep ceramic pie dish, mine was 10" (25 cm) in (usable = without the rim) diameter and 2" (5 cm) deep (not too full), in [brackets] the quantities for a 9" (23 cm usable) diameter, a 1.18 ratio. Use a commercial pie dough or make some pie dough.
2 sheets of dough for pie mold and for covering.
600 [500+] g chicken cut in large cubes
1 dl dry white wine
1 onion chopped
2 garlic finely chopped or grated
2 celery stalk in small sections (opt)
2 carrots in small cubes
150  g green peas frozen
50  g flour
400 ml chicken stock
1 [0.85] dl cream (35% MF)
2+ bay leaves
EVOO or butter
S + P
1 egg beaten with a tablespoon of milk or EVOO for brushing
In a small pot, using a lid, cook the carrots in some of the chicken stock with one of the bay leaves, until almost tender, add the celery after a few minutes. Drain and reserve the veggies. Keep the stock, complete to have 400  ml, add the other bay leaf to the stock.
If using raw chicken, put a little oil in a fry pan, golden the chicken with a bit of salt or better chicken spice mix, reserve and pepper. Deglaze with the wine, reduce and add to the stock. If using cooked chicken, just skip this step and drink the wine.
Preheat oven to 200C (400F), fan on preferably.
In a heavy pot, sweat the onion in enough butter or EVOO. Add the garlic for the last couple of minutes. Add the reserved chicken, sprinkle with the flour, cook stirring of 1 or 2 minutes.
Add the stock, with the bay leaves, the cream, the peas, the carrot/celery and mix well, simmering a few minutes until nice and thick. Check seasonning. If too thick, add a bit more stock. Remove from the heat and set aside.
Prepare 2 sheets of dough of the pie mold size, butter the mold and line it with one dough.
Discard the bay leaves and fill with the mix.
Cut off the excess dough and wet the rim (water or the egg mix prepared for the upper crust). Cover with the second dough, cut the excess dough and press to close then crimp the edge. Brush with the egg mixture. Make a few slits on top and bake, on the low shelf for 45 mn. Let rest 10 to 15 mn before serving.